Spicy minced meat and feta cheese casserole

Ingredients for 4 servings:

• 250 g pasta
• salt water
• ¼ jar Pepper from the jar
• 2 small onions
• 3 eggs
• ½ cup cream
• ½ tsp harissa paste
• salt and pepper
• 500 g minced beef
• 250 g sheep’s cheese
• 100 g mushrooms
• ½ liter of milk
• oil
• n. B. Cheese (Gouda) for topping
• chili powder
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the pasta in salted water as usual. In the meantime, dice the onions. Finely slice the peppers and remove the seeds. Crumble the feta cheese. If you like, you can also dice it finely. Slice the mushrooms and grate the Gouda cheese. Heat a little oil in a pan, fry the onions, add the minced meat, and fry until it has crumbled into small crumbs. Add the mushrooms and fry briefly. Season the minced meat with salt and pepper, and remove from the heat. Add the feta cheese and peppers to the minced meat mixture and mix well. Drain the pasta, return it to the pot, and mix with the minced meat mixture. Transfer to a baking dish. Mix together 3 eggs, cream, milk, chili, and curry powder, season with salt and pepper, and add a teaspoon of harissa paste. Pour the milk over the pasta and minced meat mixture. The milk should come just below the surface. If there isn’t enough milk, simply pour on more. Sprinkle with grated cheese and bake for about 40 minutes at 180°C (convection oven). A fresh salad goes great with it.